I have mentioned before what a fan of Costco I am and those wonderful roasted whole chickens they have are the best deal in town. I usually use the white meat for one dish and the dark meat for another. I keep the bones/carcass and skin for making a fresh chicken stock. After it has completely cooled the stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.
If you want to have a very clear stock, after straining all vegetables from broth bring it back to a boil and add 3 egg whites, stirring lightly until they turn white. The egg whites usually pick up the fine particles floating and you can then discard. Or you can simple use a fine strainer lined with cheesecloth to keep it clear.
I have poured the final stock into ice cube trays to freeze and put in freezer Zip Lock bags for quick use, sterile glass jars to keep in the refrigerator, or plastic freezer containers for future use. Here is that recipe.
Chicken Broth + Video Recipe
- 1 rotisserie chicken carcass bones and skin
- 1 yellow onion quartered, skin left on
- 3 ribs of celery coarsely chopped
- 2 large carrots coarsely chopped
- 4 garlic cloves crushed
- 20 black peppercorns
- 1/2 bunch parsley whole
- 1/2 bunch thyme whole
- 2 bay leaves
- 1/4 tsp turmeric
- pinch red pepper flakes (optional)
- Add all of the above to a large stock pot, cover with water by an inch and bring to a boil. Reduce heat and let simmer for 90 minutes. Any vegetable scraps can be used, but these are my go to aromatics.
- Let cool and then remove all large pieces from the pot and discard. (See Note 1)
- Strain the broth and use immediately, cover and refrigerate for up to 5 days or freeze for later use. The broth will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.
- Feel free to save cooked vegetables and puree with chicken broth for a thicker soup base or use a roux.